You can purchase any of these bundles from me at any time although prices and availability may vary. Each one comes with recipes, labels with cooking instructions and side dish suggestions and the ability to make multiple meals over and over.

Contact me to order before the end of February and shipping will be free!

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress? Then purchase a bundle and receive all the recipes, cooking directions and side dish suggestions. When you purchase a Freezer Meal Bundle you will receive recipes for Cheesy Noodle Bake, Chili Rubbed Steak Fajitas, Fresh Vegetable Skillet, Curried Chicken w/ Sweet Peas, Arroz con Pollo Verde, Lemon Pepper Swordfish, Asian Glazed Grilled Chicken, Peanutty Noodles with Shrimp, Greek Pork Chops, Seasoned Breaded Chicken Cutlets. You will also receive the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!

In a medium size bowl, toss together the arugula, radicchio, strawberries, and blood orange segments. Drizzle with the Wildberry Dressing, and toss making sure that the salad is evenly coated. Divide among four plates, and top with blue cheese and walnuts.

Preheat oven to 450º F. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season pork with Tuscany Bread Dipper and salt. Sear pork on all sides, about 2 minutes. Place skillet with pork in the oven. Roast pork until thermometer inserted into center registers 145ºF for medium, about 10 minutes. Let rest 10 minutes and slice. Meanwhile, combine the jam, cherries, and pomegranate juice in a small saucepan and bring to a boil, reduce heat, and simmer for 10 minutes. Take off heat and stir in pomegranate seeds, if using, and serve with the pork.

Preheat oven to 325ºF. Grease an 8x8-inch baking pan. In a medium sized bowl, combine the brownie mix with butter, eggs, milk, and 2/3 cup jam, and stir well. Spread into prepared baking pan. Bake 50 to 60 minutes or until toothpick inserted in the middle comes out clean. Cool them 1 hour before glazing. For the glaze, combine the remaining jam, chocolate chips, honey and butter in a small saucepan over low heat until the chocolate and butter are melted. Stir until smooth and spread over the cooled brownies. Cool for several hours before cutting the brownies.

Tuesday, February 8, 2011

Can’t make it to the Freezer Meal Workshop but still want to save time, money & stress? Then purchase a bundle and receive all the recipes, cooking directions and side dish suggestions.

When you purchase a Freezer Meal Bundle you will receive recipes for Picadillo, Chicken & Onion Stew, Crispy Ranch Chicken, Garlic & Herb Chicken, Sweet & Sour Stir-Fry, Lemon Rosemary Chicken, Lemon Dill Salmon, CA Garlic Pepper Steak, Perfect Pizza Sauce and Chicken Scampi. You will also receive the guest special of the month. The 10 Meal Bundle allows you to make all the recipes multiple times as well as many others!

Save time, money and your sanity...come to the March Freezer Meal Workshop!
If you cannot attend - just place your order and the meals will be assembled for you to pick up or you can purchase the Freezer Meal Bundle and make the meals at home!
Friday March 11th at 10 am or 6 pm
Saturday March 12th at 10 am
Sign up now to reserve your spot!

Preheat oven to 350 degrees F. Open the hoagie rolls and lay out on a baking sheet. Heat Wildtree Beef Bouillon and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone. Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.